This microlot coffee is grown in the Jinotega region of Nicaragua at an altitude between 1096 and 1238 meters. Produced by Maximino Palacios at the Santa Adela farm, this Red Catuai variety undergoes a carbonic maceration natural process. The resulting cup features a vibrant flavor profile with notes of guava, pineapple juice, and passion fruit.
Founded in 2012 by Christopher Hall, who began roasting in a Portland OR apartment before establishing a dedicated roasting facility, Push x Pull has become known for their expertise with natural process coffees and experimental processing methods. Their first café opened in January 2018, expanding their reach beyond roasting to direct consumer engagement. Since 2022, they have expanded to Seattle, growing their presence across the Pacific Northwest. Push x Pull specializes in naturals, anaerobics, honeys, and other experimental processing methods, showcasing the diverse potential of coffee processing.
